Ingredients
2 cups semisweet chocolate chips1/4 cup light corn syrup1/2 cup confectioners’ sugar1/4 cup reduced-fat evaporated milk1 teaspoon vanilla extract1 package (5 ounces) dried cranberries1/3 cup chopped walnuts
Preparation
Line a 9-in. square pan with foil. Coat the foil with cooking spray; set aside.
In a heavy saucepan, combine chocolate chips and corn syrup. Cook and stir over low heat until smooth. Remove from the heat. Stir in the confectioners’ sugar, milk and vanilla. Beat with a wooden spoon until thickened and glossy, about 5 minutes. Stir in cranberries and walnuts. Spread into prepared pan; refrigerate until firm.
Using foil, lift fudge out of pan; discard foil. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
